Rice Cooker CRC-400 U IB-4932IB-4932 for Your Safety and Continued Enjoyment of This Product, Always Read the Instruction Book Carefully Before Using

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INSTRUCTION AND RECIPE BOOKLET

Coffeemakers Juicers Toasters Egg Food Cooker Processors Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever. Try some of our other countertop appliances and cookware, and Savor the Good Lifeª. www.cuisinart.com

© 2004 Cuisinart Cuisinart¨ is a registered trademark of Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China 03CU13562 Rice Cooker CRC-400 U IB-4932IB-4932 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. CRC-400 IB-4932 final 1/15/04 4:25 PM Page 3

IMPORTANT FOR HOUSEHOLD SAFEGUARDS USE ONLY

1. READ ALL INSTRUCTIONS. SPECIAL CORD SET 2. Do not touch hot surfaces; use handles or INSTRUCTIONS: knobs. A short power-supply cord is provided to reduce the 3. To protect against risk of electrical shock, do risks of becoming entangled in or tipping over a not immerse the Rice Cooker housing in water longer cord. or any other liquid. If housing falls into liquid, Longer extension cords are available and may be unplug the cord from outlet immediately. DO used if care is exercised. NOT reach into the liquid. 4. To avoid possible accidental injury, close super- If a long extension cord is used, the marked vision is necessary when any appliance is used electrical rating of the extension cord should be by or near children. at least as great as the electrical rating of the appliance. The longer cord should be arranged so 5. Unplug from outlet when not in use and before that it will not drape over the countertop or tabletop cleaning. Allow to cool before putting on or tak- where it can be pulled on by children or tipped over. ing off parts. 6. Do not operate any appliance with a damaged NOTICE: cord or plug, or after the appliance has mal- This appliance has a polarized plug (one prong is functioned or has been dropped or damaged in wider than the other). As a safety feature, this plug any way or is not operating properly. Return the will fit into a polarized outlet only one way. If the appliance to the nearest Cuisinart Repair plug does not fit fully in the outlet, reverse the plug. Center for examination, repair or mechanical or If it still does not fit, contact a qualified electrician. electrical adjustment. Do not attempt to defeat this safety feature. 7. The use of attachments not recommended by Cuisinart may cause fire, electrical shock, or risk of injury. TABLE OF CONTENTS: 8. Do not use outdoors or anywhere the cord or Important Safeguards ...... 1 motor housing might come into contact with Introduction ...... 1 water while in use. Features and Benefits ...... 2 9. Do not use the Rice Cooker for anything other Important Guidelines ...... 2 than its intended use. Tips and Hints ...... 2 10. To avoid the possibility of the Rice Cooker Assembly Instructions ...... 3 being accidentally pulled off work area, which Operation could result in damage to the Rice Cooker or in Cooking Rice ...... 3 personal injury, do not let cord hang over edge Cooking Rice and Steaming ...... 4 of table or counter. Steaming Only ...... 4 11. To avoid damage to cord and possible fire or Reheating Rice ...... 4 electrocution hazard, do not let cord contact hot Cleaning and Maintenance ...... 4 surfaces, including a stove. Cooking Charts ...... 5 12. Extreme caution must be used when moving a Recipes ...... 7 Rice Cooker containing hot oil or other hot liq- Warranty ...... 18 uids. 13. Do not place on or near a hot gas or electric INTRODUCTION burner, or in a heated oven. Cuisinart takes the guesswork out of cooking rice. 14. Do not operate Rice Cooker in water or under Now all you have to do is add liquid and rice, stir, running water. cover, and press a switch. When rice is perfectly cooked, your Cuisinartª Rice Cooker automatically 15. To reduce the risk of electric shock, cook only in reduces the temperature to keep rice warm until removable container. Do not immerse in water. you’re ready to eat. A stainless steel steaming tray is included to let you steam your cooked vegetables, fish, poultry, and specialties like SAVE THESE dim sum! As always, cleanup is quick, because all removable INSTRUCTIONS parts are dishwasher safe.

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FEATURES AND BENEFITS IMPORTANT GUIDELINES 1. Glass Lid w/ Stainless Steel Rim and Steam ¥ This appliance generates steam. Do not operate Vent: See-through glass lid allows you to view uncovered. the rice while the steam vent helps to prevent ¥ Do not use your Rice Cooker under wall hanging splattering. Stainless steel rim accents cabinets; the escaping steam could cause any kitchen. damage. 2. Steaming Tray: Allows you to steam a variety ¥ Do not use metal utensils. Metal utensils will of foods while the rice is cooking. damage the nonstick finish on inner Rice 3. Cooking Pot: Nonstick coating prevents the Cooking pot. rice from sticking to the pot. ¥ Do not plug in the Rice Cooker before rice and 4. Stainless Steel Housing: Durable stainless water have been added. Because most Rice steel construction makes cleanup easy. Cookers do not have an “Off” setting, the unit will 5. Chrome-plated Handles: Cool touch handles. automatically be in “Warm” mode immediately after the unit is plugged in. 6. “Cook” and “Warm” Indicator Switch: LED lights on top of the switch indicate that the unit is in “Cook” or “Warm” mode. TIPS AND HINTS 7. Measuring Cup: Calibrated specifically for your ¥ The Cuisinartª Rice Cooker is a perfect ª Cuisinart Rice Cooker; allows you to measure appliance for a busy lifestyle and limited space. the proper rice to water proportions with ease. It will cook rices and grains perfectly with minimal 8. Rice Paddle: Allows you to fluff and scoop the fuss, taking up little counter space and leaving all rice out of the cooking pot and rice doesn't stick your burners free for other tasks. Cleaning up the to the utensil. nonstick Rice Cooker bowl is quick and easy and 9. Retractable Cord Storage (not shown): there is virtually no maintenance. Convenient retractable cord storage. ¥ Your Rice Cooker can be used for more than just plain old rice. It is a simple way to cook pilafs. It is also wonderful for preparing risottos, polenta, oatmeal and other breakfast cereals that 1 require constant stirring and attention. Simply turn unit on and walk away Ð it will automatically switch to "Warm" when ready to serve. 2 ¥ You can use your Rice Cooker to cook a combi- nation of rice, grains and legumes at the same time. Follow our recipes for ideas and suggested amounts to use Ð let your imagination be your guide. 3 ¥ Rinsing/Washing Rice: Generally the rule is to “wash” or rinse imported rice and not to wash or rinse domestic (grown in U.S.) rices, as they have been vitamin enriched. To wash rice: place in a medium bowl and cover with water, swirl until the water appears chalky/cloudy and drain in a fine mesh strainer. Repeat until water is 4 clear (or nearly clear) when rice is covered and swirled. Rice aficionados will even “wash” 5 domestic rice, as it removes the starches and reduces stickiness. If you follow a well-balanced diet, then the loss of these vitamins will not be 6 detrimental. Do not wash your rice in the Rice Cooker Bowl Ð if the outside of the bowl is wet 9 when cooking, it may cause damage to your Rice Cooker.

7 ¥ Some rices may call for a soaking period. This can be done in the Rice Cooker Bowl prior to cooking. 8 ¥ When cooking rice, boil it until it has absorbed all the liquid. At this time it is not quite done. Rice benefits from a “boil-steam” method of cooking. 2 CRC-400 IB-4932 rev 1/14/04 7:46 PM Page 5

Allow your rice to rest on the "Warm" Setting for rice. Use our recipes as a guide, then create 5 to 10 minutes before serving for best results. your own combinations. Do not remove the cover and peek. ¥ When steaming vegetables, clean them and ¥ After rice “rests” for 5 to 10 minutes, open Rice trim to similar size. Follow Vegetable Steaming Cooker cover and stir rice gently with rice paddle Guide for steaming vegetables alone. To steam or a wooden spoon. If rice is not ready to serve, vegetables while preparing rice, use Vegetable re-cover and let stand on "Warm" until ready. Steaming Guide to time when to add vegetables ¥ The Rice Cooker will switch to the "Warm" cycle in steaming tray to the Rice Cooker. Most when it has finished cooking. At this time, you vegetables can be added about 10 minutes may stir in chopped raw vegetables such as before rice has finished cooking. green onions, slivered snow peas, shredded car- ¥ When steaming meats such as poultry or rots, or even grape tomatoes to add texture to sausage, cut all into small, similar sized pieces the dish Ð they will warm while the rice is resting, (such as “finger strips” or 1-inch slices). Arrange and if served in 5 to 10 minutes will retain their in a single layer in the steaming tray that has unique texture. been sprayed with Cooking Spray. ¥ The Rice Cooker can be used to prepare com- ¥ When steaming shrimp, scallops and other mercially packaged pilafs, rice and grain mixes. seafood, arrange in a single layer in the Some packages will come with generic Rice steaming tray that has been sprayed with Cooker instructions, or they may be found on the Cooking Spray. websites of the manufacturers. If the package ¥ When using your Rice Cooker, plug it in and has a sautéing step, do it right in the Rice arrange it on the counter away from the wall and Cooker bowl. Turn on, add specified amount of not under hanging cabinets to prevent steam butter or oil, add rice/vegetables/meat and sauté damage. according to package instructions, with the lid on. Add liquid and continue to cook. If the rice is too ¥ The steam vent in the cover should always be wet, allow it to remain on "Warm" for 15 to 20 placed facing the back of the Rice Cooker. Lift minutes before serving. If it is too chewy, add up the lid from the back to the front to prevent to 1/4 cup more liquid and let stay on "Warm" steam burns. until liquid is absorbed (about 15 to 20 minutes). ¥ One cup of uncooked rice makes approximately ¥ When measuring rice with your Rice Cooker cup, three cups of cooked rice. level it off with a table knife or spatula as you ¥ 1 Rice Cooker Cup (filled to the top) = would flour for baking. 3/4 Cup = 12 Tablespoons ¥ If desired, you may spray your Rice Cooker Bowl with nonstick cooking spray, but this step is not necessary, as it has a nonstick coating. ASSEMBLY INSTRUCTIONS ¥ When rice is placed in the Rice Cooking Bowl, To use your Cuisinartª Rice Cooker: level it off to a flat layer that covers the entire 1. Carefully unpack the Rice Cooker. bottom of the bowl, to insure that it cooks evenly. 2. Rinse the nonstick cooking pot, steaming tray ¥ The water you use for cooking rice should be the and lid in warm, soapy water. Rinse well and same water that you drink. If you do not like the dry thoroughly. taste of your tap water, use bottled or filtered water. The taste of the water will affect the taste 3. Wipe all interior and exterior surfaces of the of the rice. Rice Cooker base with a soft, damp cloth. ¥ For best results, use cold water. Cooking times 4. Place cooking pot in base of unit. will vary depending on the temperature of the 5. Place steaming tray in cooking pot with open water being used. part facing down. ¥ Liquids other than water may be used to cook 6. Place the lid on top of the cooking pot. rice. Use low-fat, low-sodium meat or vegetable 7. Do not plug in unit. Your Rice Cooker is now stocks/broths. Fish stock or clam broth may be ready for use. used for seafood flavored rice. ¥ One to two teaspoons of unsalted butter, olive, vegetable or nut oil will help keep grains of rice OPERATION separate and prevent boiling over. Cooking Rice ¥ If your recipe calls for salt, add and swirl in with the rice paddle or a wooden spoon after adding 1. Make sure your Cuisinartª Rice Cooker is liquid Ð then level the rice as evenly as possible. unplugged. ¥ The Rice Cooker can be used to steam vegeta- 2. Place cooking pot into the stainless steel bles, seafood and some meats while cooking the housing. 3 CRC-400 IB-4932 rev 1/14/04 7:46 PM Page 6

3. Measure desired amount of raw rice with the Steaming Only measuring cup provided. Rinse rice if needed. See “Cooking Rice Chart” for rice to water 1. Make sure unit is unplugged. ratios. 2. Fill cooking pot with the suggested amount of 4. Choose one of the following ways to add water water based on the "Steaming Vegetables or stock for cooking: Chart". a. Using the measuring cup provided for rice, 3. Fill the steaming tray with open end facing up. measure the appropriate amount of water 4. Place the filled steaming tray on top of the using standard liquid measuring cup. See cooking pot. "Cooking Rice Chart". 5. Place lid on top of the steaming tray. b. Using the water line inside the cooking pot, add water to the rice inside the pot up to the 6. When water is completely evaporated, the unit proper water line. For example, if you added will automatically switch to the “Warm” setting 2 cups of raw rice, add water to line 2 (white and the “Warm” LED will be illuminated. The rice only). unit will stay in "Warm" mode until the unit is unplugged from the outlet. 5. Cover the cooking pot with lid. Make sure the steam vent is facing toward the back of the unit. 7. For best results, unplug unit immediately after the unit switches to “Warm”, to prevent over- 6. Plug in unit. cooking. 7. Set to the cook position by pressing the switch down. The “Cook” LED light will be illuminated. Reheating Rice 8. Rice Cooker will heat and cook the rice. Cooking time will vary, depending on the 1. Make sure unit is unplugged. amount and type of rice or grain being cooked. 2. To reheat rice, add 1/4 cup (4 Tbsp.) of cold 9. Once the rice is cooked, the unit will automati- water per cup of cooked rice. cally switch to the “Warm” setting and the 3. Stir to mix. “Warm” LED will be illuminated. The unit will stay in "Warm" mode until the unit is unplugged 4. Place lid on top of the cooking pot. from the outlet. 5. Plug in unit and set to the cook position by 10. For best texture, allow cooked rice to rest in pressing the switch down. The “Cook” LED “Warm” mode for 5 – 10 minutes. light will be illuminated. 11. Once you are ready to serve the rice, lift the lid 6. Once the rice is cooked, the unit will automati- away from you. cally switch to the “Warm” setting and the “Warm” LED will be illuminated. The unit will 12. Fluff rice with paddle or utensil suitable for stay in "Warm" mode until the unit is unplugged nonstick cookware. from the outlet. 13. Lift and remove cooking pot from Rice Cooker using potholders. CLEANING Cooking Rice and Steaming AND MAINTENANCE 1. Clean and prepare your vegetables, seafood, 1. Unplug your Cuisinartª Rice Cooker and allow fish or poultry. it to cool before cleaning. 2. Follow steps 1-8 under the “Cooking Rice” 2. Place cooking pot, steaming tray and lid in the section. dishwasher or wash with warm, soapy water. 3. Fill the steaming tray with open end facing up. If food sticks to the surface, fill with warm, soapy water and allow to soak before cleaning. 4. Place the filled steaming tray on top of the cooking pot at the appropriate time for food 3. If scouring is necessary, use a nonabrasive being steamed. See “Steaming Vegetables cleanser or liquid detergent with a nylon pad Chart” for approximate cooking times. or brush. 5. Place lid on top of the steaming tray. 4. Wipe base of unit with a soft, damp cloth or microfiber towel. NEVER IMMERSE BASE OF 6. When the appropriate cooking time has UNIT IN WATER. elapsed, unplug the unit. 5. Make sure all parts are cool before storing. Store unit in a clean, dry place.

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COOKING CHARTS Cooking Rice Cooking times will vary according to amount and temperature of cooking liquid. The simplest way to cook long grain (converted) white rice is to place rice in Rice Cooking Bowl and add liquids to appropriate line marking. For example, using the rice measuring cup provided, fill cooking pot with 1 cup rice. Then, add water to the 1 cup water marking inside the pot. If using 2 cups of rice, add water to the 2 cup water marking inside the pot. Do the same when using 3 or 4 cups of rice. For grains or brown and specialty rices, use the chart provided below. Note that you should not prepare these in amounts larger than stated in the chart. All rice/grain is measured in the Rice Cooker Cup. All water/liquid is measured in a standard liquid measuring cup.

Amount Rice Amount Water/Liquid Rice/Grain Serves (in Rice Cooker Cups) (in standard liquid measure cups) Long-Grain White 2 1 1-1/4 Long-Grain White 4 2 2-1/8 Long-Grain White 6 3 3 Long-Grain White 8 4 3-2/3 Medium Grain White 2 1 1-1/4 Medium Grain White 4 2 2 Medium Grain White 6 3 2-3/4 Medium Grain White 8 4 3-1/2 Arborio 4 1 3-1/4 Brown Rice (Med/Long) 2-4 1 1-3/4 Brown Rice (Med/Long) 3-5 1-1/2 2-1/2 Wehani Rice 4 1 1-7/8 Red Rice (Carmargue riz 4 1 1-3/4 rouge; Bhutanese) Wild Pecan 4 7-oz. package 1-3/4 Black Rice (Forbidden) 4 1 1-3/4 Sushi Makes about 2-1/4 C. Water + (soak rice for 30 minutes 3 before cooking) 5-1/2 C. 2 T. Sake Pearl Couscous (Israeli) 6 1-1/2 3 Polenta (Cornmeal) 4 1 3 Oatmeal (Rolled Oats) 4 2 3 Oatmeal (Irish Ð soak overnight 2 to 3 1 3 in total amount of cooking water)

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Steaming Vegetables, Poultry, Seafood or Hard Cooked Eggs Place indicated amount of water into the Rice Cooking Bowl. The amount needed will vary according to the type of food being cooked. Arrange foods in a single layer in the steaming tray. Vegetables should be cut in similar sizes as indicated. Cooking times are approximate and will yield cooked but crisp/tender vegetables. Add more time for more tender/softer vegetables or cut back on time for crispier vegetables to taste. Rice Cooker must be unplugged immediately after vegetables have finished cooking to prevent overcooking. If cooking vegetables over rice, use chart to determine approximately when to add steaming tray to Rice Cooker. Serve steamed vegetables immediately or plunge into ice water to stop cooking to use in salads and other cold preparations.

Cooking Time Food Amount Preparation Water (approximate) Asparagus 4 ozs. 3-inch cut 1 1/2C 9-10 minutes Broccoli 4 ozs. 1-1/2-2 inch flowerets 1 1/2C 11 minutes Carrots Ð Baby 8 ozs. Whole 1 1/2C 15 minutes Carrots Ð sliced 8 ozs. 1/4-inch slice 1 1/2C 15 minutes Green Beans 4 ozs. 1-1-/2 inch slice 1 1/2C 8-9 minutes Peas, Snow 4 ozs. Whole, tipped & topped, strings removed 1 1/2C 11 minutes Peas, Edible Pod 4 ozs. Whole, tipped & topped, strings removed 1 1/2C 10 Ð 11 minutes Potatoes, New 8 ozs. Quartered 2C 23-24 minutes (1-1/2” diameter) Potatoes, 12 ozs. 3/4-inch dice 2C 23-24 minutes Yellow/Gold Sweet Potatoes 8 ozs. Peeled, 1/2-inch dice 2C 18-19 minutes Zucchini/ 6 ozs. Halve lengthwise, 3/4-inch slices 1 1/2C 11 minutes yellow squash Chicken/Turkey 8 ozs. Cut in pieces, 1/2" x 1/2" x 3" Fresh (Maximum) Ð lightly coat in olive oil 1 1/2C 12-15 minutes Sausages, Smoked 8-12 ozs. Cut in 1/2 inch Slices 1 1/2C 12-15 minutes Peeled/unpeeled 12-15 minutes 1 1/2C may be seasoned with herbs or prepared (will depend on Shrimp 8 ozs. + 1T seafood seasoning such as Old Bay¨ size of shrimp). vinegar (spray steaming tray with cooking spray) Stir after 10 min. Season as desired Scallops, sea 8 ozs. (spray steaming tray with cooking spray or 1 1/2C 10-15 minutes line with leaf lettuce) Fin fish Cut in 1-1/2 inch squares (Salmon, Haddock 8 ozs. arrange on lettuce leaves or 1 1/2C 10-15 minutes Cod, Sea Bass, etc.) parchment rounds in steaming tray 21 minutes (place in ice Eggs, Large 4 In shells 1 1/2C water immediately to stop cooking)

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RECIPES Wild Pecan¨ Rice Waldorf Salad Your Rice Cooker comes with a 6-ounce (12 table- ¨ spoons or 3/4 of a standard 1-cup measure) Wild Pecan Aromatic Rice is of type of long-grain measuring cup. All recipes in this Instruction & rice. The nutty aroma and flavor are natural to the ¨ Recipe Book are written using the rice/grain/cereal rice. We use the Wild Pecan Rice here to make measured with the Rice Cooker measuring cup. a Waldorf type salad with apples and dried cranber- The liquid is measured with a traditional liquid ries. This naturally flavored rice makes a great measure (1 cup = 8 ounces = 16 tablespoons). side dish. Only white rices can be cooked to the maximum 1-1/2 cups (Rice Cooker) Wild Pecan¨ amount possible in the Rice Cooker (4 Rice Cooker Aromatic Rice* cups/8 Rice Cooker cups). Do not cook more than 2-1/4 cups (standard liquid) water the suggested amounts of other rices on the cook- 1 shallot, peeled, finely chopped ing chart, as the amount of liquid needed to cook larger amounts will boil over. 2 teaspoons Dijon-style mustard 1/2 teaspoon kosher salt Note: For all recipes, use the included Rice Cooker Measure Cup to measure the rice or grain. Use a 1/4 teaspoon freshly ground black pepper standard liquid measure cup to measure all liquids. 3 tablespoons sherry vinegar (This keeps your Rice Cooker Measure Cup dry for 3 tablespoons extra virgin olive oil measuring dry rice/grain.) 2 tablespoons vegetable oil The Rice Cooker Measure Cup = 3/4 cup standard 1/2 apple, such as Gala, Braeburn, Pink dry measure or 12 tablespoons. Lady, cored, cut in 1/4-inch dice 1/2 cup dried cranberries or dried tart cherries SALADS 1/3 cup chopped toasted pecans 1/4 cup chopped red onion 1/4 cup chopped celery Red Onion Vinaigrette Place rice and water in Rice Cooker Bowl and Makes 7/8 cup insert in Cuisinartª Rice Cooker. Turn on and cook 1/2 small red onion peeled, cut in 1/2-inch until water is absorbed; about 30 minutes. When pieces (about 1 ounce) unit switches to “Warm”, let stand 5 minutes. Spread on a baking sheet to cool. 1-1/2 teaspoons Dijon-style mustard While rice is cooking and cooling, prepare the 1 teaspoon sugar vinaigrette. Place the shallot, mustard, salt, pepper 1/2 teaspoon kosher salt and vinegar in a small bowl; stir with a whisk to 1/4 teaspoon freshly ground black pepper blend. Add the oils and whisk until emulsified; 1/4 cup white balsamic vinegar (or use a reserve. fruit flavored vinegar) When rice is cooled to room temperature, place 1/2 cup extra virgin olive oil in a large bowl. Add the diced apple, dried cranberries, chopped pecans, red onion, and celery; stir Place the red onion, mustard, sugar, salt, pepper, gently to combine. Pour the dressing over the salad and vinegar in a food processor or blender; process and toss gently to coat and blend. Serve at room until smooth. Add the oil and process until emulsi- temperature. If not serving immediately, cover and fied. Keep vinaigrette in a covered container in refrigerate. Remove from refrigerator 30 minutes the refrigerator until ready to use. If vinaigrette before serving. separates, stir with a whisk to emulsify. *Conrad Wild Pecan¨ Aromatic Rice can be found in Nutritional information per tablespoon: most well-stocked grocery stores. The 7-ounce Calories 71 (96% from fat) ¥ carb. 1g ¥ pro. 0g ¥ package is the right amount for this recipe. fat 7g ¥ sat. fat 1g ¥ chol. 0mg ¥ sod. 61mg ¥ *Wild Pecan¨ is a registered trademark owned by Conrad calc. 0mg ¥ fiber 0g Rice Mill, Inc. Nutritional information per serving (1/2 cup): Calories 124 (57% from fat) ¥ carb. 13g ¥ pro. 1g ¥ fat 8g ¥ sat. fat 1g ¥ chol. 0mg ¥ sod. 81mg ¥ calc. 6mg ¥ fiber 1g

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Yellow Rice and Black Stir gently to combine. Transfer to a decorative bowl to serve. If not serving immediately, cover and Bean Salad refrigerate. Remove from refrigerator 30 minutes before serving. This colorful salad is delicious with grilled seafood. Garnish with sliced avocado. Nutritional information per serving (1/2 cup): Calories 128 (39% from fat) ¥ carb. 17g ¥ pro. 3g ¥ Makes 8 cups fat 6g ¥ sat. fat 1g ¥ chol. 0mg ¥ sod. 88mg ¥ 1 cucumber, peeled & seeded, calc. 18mg ¥ fiber 2g cut in 1/4-inch dice 1-1/2 teaspoon kosher salt, divided 1 teaspoon vegetable oil 1 teaspoon turmeric Greek Rice Salad 3/4 teaspoon ground cumin, divided Serve this salad as a side dish with grilled tuna, 1-1/2 cups (Rice Cooker) long grain white rice swordfish or lamb. 2-1/4 cups (standard liquid measure) water Makes about 8 cups 1 clove garlic, peeled, finely minced 2 tablespoons fresh lime juice 1 teaspoon extra virgin olive oil 1 tablespoon rice vinegar 1 cup (Rice Cooker) long grain white rice 1/4 teaspoon ground coriander 1/2 cup (Rice Cooker) orzo 1/4 teaspoon oregano 1/2 teaspoon salt 2-1/4 cups (standard liquid measure) water 6 tablespoons extra virgin olive oil 1 clove garlic, minced 1 can (15 ounce) black beans, rinsed 1 large tomato, seeded and chopped and drained 1 cup diced (1/4-inch) jicama 1 small cucumber, seeded and chopped 1 cup grape tomatoes, halved 1 small red onion, peeled and chopped 1/2 cup chopped red bell pepper 3/4 cup crumbled feta cheese 1/4 cup chopped red onion 1/2 cup pitted Kalamata olives, halved 1-2 jalapeno peppers, stemmed, seeded, 1 can artichoke hearts, drained well and finely chopped and quartered 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh parsley 1 tablespoon fresh lemon juice Place the diced cucumber in a strainer. Sprinkle 1/2 teaspoon oregano with 1l2 teaspoon of the salt; toss to coat. Place 1/2 teaspoon basil strainer over a bowl to drain for 30 minutes. 1/2 teaspoon kosher salt ª Insert the Rice Cooker Bowl in the Cuisinart Rice 1/4 teaspoon freshly ground black pepper Cooker. Add oil, turmeric and cumin; cover and 3 tablespoons extra virgin olive oil cook and 2 minutes. Add rice; stir to coat with oil and spices. Cover; cook 2 minutes. Stir in water Place Rice Cooker Bowl in Cuisinartª Rice Cooker. and 1/2 teaspoon of the salt. Cover and turn on. Add olive oil. Cover and turn Rice Cooker on; wait Cook until liquid is absorbed, about 18 Ð 19 min- 1 minute. Stir in rice and orzo. Cook for 2 minutes, utes. Spread the rice onto a baking sheet to cool. stirring constantly. Add salt and water; sprinkle with minced garlic. Cover and cook until Rice Cooker Place minced garlic, lime juice, vinegar, coriander, liquid is absorbed and cooker switches to “Warm”. oregano, the remaining salt and cumin in a small Let stand on “Warm” for 5 minutes. Spread the bowl; stir with a whisk to blend. Add olive oil and rice/orzo onto a baking sheet to cool. whisk until emulsified. While the rice cooks, place the tomato, cucumber, Place the cooled rice in a large bowl. Add the black feta, olives, artichokes, parsley, lemon juice, beans, jicama, tomatoes, chopped red pepper, oregano, basil, pepper and olive oil in a large bowl; chopped onion, and chopped jalapeno. Stir gently stir. When rice/orzo mixture is cooled, stir into the to mix. Add the vinaigrette and chopped cilantro. vegetable mixture. Chill one hour or longer before serving. Nutritional information per serving: Calories 153 (50% from fat) ¥ carb. 17g ¥ pro. 3g ¥ fat 8g ¥ sat. fat 2g ¥ chol. 6mg ¥ sod. 555mg ¥ calc. 54mg ¥ fiber 1g

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Place garlic, mustard, ginger, lemon juice and vine- Forbidden Rice Salad gar in a small bowl; stir with a whisk until emulsi- This black rice was once reserved only for the fied. Add Miso and oil. Emperor, forbidden to all others. Nutritional information per tablespoon: Makes about 3 cups (6 servings) Calories 64 (81% from fat) ¥ carb. 3g ¥ pro. 1g ¥ 3/4 cup (Rice Cooker) Forbidden Rice fat 6g ¥ sat. fat 1g ¥ chol. 0mg ¥ sod. 184mg ¥ calc. 5mg ¥ fiber 0g 1-1/3 cups (standard liquid measure) water 1 sweet potato (6 ounces), peeled and cut in 1/2-inch cubes Wheat Berry & 3 green onions (include 2-3 inches of Vegetable Salad green), trimmed and chopped 1/3 cup chopped yellow bell pepper Makes 3 cups salad (six servings) 1/4 cup dried cranberries 1 cup (Rice Cooker) wheat berries 2 tablespoons toasted chopped pecans 1-1/2 cups (standard liquid measure) water Miso Dressing (recipe follows) 1/4 teaspoon kosher salt 1 ounce chopped red onion Rinse and drain rice. Place in Rice Cooker Bowl. 2/3 cup cut corn (use frozen, thawed) Add water; turn Rice Cooker on. Place sweet potato cubes in steaming tray. After 20 minutes of cooking, 1/2 cup (2 oz.) shredded zucchini lift lid and place steaming tray on top of Rice 1/2 cup chopped red bell pepper Cooker Bowl, then cover immediately. Continue to 1/4 cup chopped green onion cook until Rice Cooker switches to “Warm” cycle. 1/4 cup chopped sun-dried tomatoes Let stand 5 minutes. Remove steamer tray. Transfer 4 tablespoons Red Onion Vinaigrette rice to large bowl. Add 2 tablespoons Miso Dressing and toss gently. Let cool 10 minutes. 2 tablespoons chopped fresh parsley Add cooled sweet potato, green onions, dried Soak the wheat berries in 2 inches of water for cranberries, chopped pecans, and 1- 2 more 1 hour. Drain and place in Rice Cooking Bowl tablespoons miso Dressing. Toss gently to combine of Cuisinartª Rice Cooker. Add water and and coat evenly with dressing. Add more dressing 1/4 teaspoon salt. Turn on and cook until all water to taste if desired. is absorbed and unit switches to “Warm”, about Nutritional information per serving (1/2 cup), 35 minutes. Let stand 5 minutes. Spread out on made with 4 tablespoons dressing: a baking sheet to cool. Calories 138 (33% from fat) ¥ carb. 23g ¥ pro. 2g ¥ When wheat berries are cooled, place in a medium fat 5g ¥ sat. fat 1g ¥ chol. 0mg ¥ sod. 97mg ¥ bowl with the corn, zucchini, red pepper, green calc. 15mg ¥ fiber 2g onion, and sun-dried tomatoes. Toss gently to combine. Add 4 tablespoons of the dressing (cover Miso Dressing and refrigerate remaining dressing for another use) Makes 1/2 cup and the parsley; toss to combine. If not serving immediately, cover and refrigerate. Remove from 1 clove garlic, peeled and finely minced refrigerator 30 minutes before serving. 1/2 teaspoon dry mustard Nutritional Information per serving 1/2 teaspoon ginger Calories 110 (46% from fat) ¥ carb. 15g ¥ pro. 2g ¥ 1/4 cup fresh lemon juice fat 7g ¥ sat. fat 1g ¥ chol. 0mg ¥ sod. 148mg ¥ 1 tablespoon sherry vinegar calc. 14mg ¥ fiber 3g 3 tablespoons vegetable oil 2 tablespoons yellow Miso (available at Asian grocery stores and health food markets) 1 teaspoon toasted sesame oil 1 teaspoon soy sauce 1/2 teaspoon brown sugar

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2 green onions, trimmed and chopped SIDE DISHES (include several inches of green) 1/3 cup chopped toasted pistachios

Curried Rice Pilaf with Place Rice Cooker Bowl in Cuisinartª Rice Cooker. Apricots & Pine Nuts Place butter in Rice Cooker Bowl. Cover and turn on; cook 2 minutes. Add celery and shallot to Makes 4 cups (6 to 8 servings) melted butter; stir with rice paddle. Cover; cook 1 tablespoon unsalted butter 2 minutes. Add three rices and herbs de Provence; stir to coat with butter, using rice paddle. Add wine; 1/2 cup chopped onion stir. Cover and cook 3 minutes. Add chicken stock 1-1/2 teaspoons curry powder and water; stir. Cover; turn on and cook until liquid 1/2 teaspoon turmeric is absorbed, about 39 minutes Ð unit will then 2 cups (Rice Cooker) long grain white rice switch to “Warm”. Sprinkle the dried cranberries and chopped green onions on top of the rice. Cover and 2-1/4 cups (standard liquid measure) water let stand 5 minutes. Stir in half the chopped toasted 1 teaspoon kosher salt pistachios. Transfer to a warmed serving bowl and 1/2 cup slivered dried apricots top with remaining pistachios. Serve immediately. 2 tablespoons toasted pine nuts Nutritional information per serving: Calories 134 (18% from fat) ¥ carb. 23g ¥ pro. 4g ¥ Place the Rice Cooking Bowl in the Cuisinartª Rice fat 3g ¥ sat. fat 1g ¥ chol. 5mg ¥ sod. 264mg ¥ Cooker. Add the butter, cover and turn on; wait 2 calc. 16mg ¥ fiber 2g minutes. Add the chopped onion, curry powder and turmeric to the melted butter; stir with rice paddle to coat. Cover and cook 5 minutes. Stir in the rice, Brown Rice and Lentil Pilaf water and salt. Top with the slivered apricots. Cover and reset Rice Cooker to On. Cooking time will be Makes 2 cups (4 servings) approximately 18 minutes, then the Rice Cooker will 1/2 tablespoon extra virgin olive oil switch to “Warm”. Let stand 5 to 10 minutes on “Warm” (or longer) before serving. Fluff with rice 2 tablespoons chopped carrots paddle and transfer to a warm serving bowl. 2 tablespoons chopped mushrooms Sprinkle with toasted pine nuts just before serving. 2 tablespoons chopped shallots Nutritional information per serving: 1 cup (Rice Cooker) long grain brown rice Calories 161 (15% from fat) ¥ carb. 33g ¥ pro. 3g ¥ 1/3 cup (Rice Cooker Ð measure to fat 3g ¥ sat. fat 1g ¥ chol. 4mg ¥ sod. 170mg ¥ 60cc marking) brown lentils calc. 10mg ¥ fiber 2g 1/2 teaspoon thyme

Brown, Wehani & 1-1/8 cups (standard liquid measure) Wild Rice Pilaf chicken stock 3/4 cup (standard liquid measure) water Makes 3 cups (six servings) 1/2 teaspoon kosher salt 1 tablespoon unsalted butter 2 tablespoons minced celery Place Rice Cooking Bowl in Cuisinartª Rice Cooker. 2 tablespoons minced shallot Add olive oil. Cover and turn on; let heat for 1 minute. Add carrots, mushrooms and shallots to 3/4 cup (Rice Cooker) long grain brown rice Rice Cooker Bowl; stir, using rice paddle to coat 1/2 cup (Rice Cooker) wehani rice with oil. Cover and cook for 3 minutes (Rice Cooker 1/4 cup (Rice Cooker) wild rice will shut off). Stir in rice, lentils and thyme. Add 1/2 teaspoon herbs de Provence stock and water; stir, using rice paddle. Cover and turn on. Cooking time will be approximately 1/4 cup (standard liquid measure) dry white 30 minutes. The Rice Cooker will then switch to vermouth or dry white wine “Warm”. Let stand 5 to 10 minutes (or longer) on 1-1/8 cups (standard liquid measure) chicken “Warm” before serving. Fluff with rice paddle and stock (low sodium) transfer to a warm serving bowl. 1-1/8 cups (standard liquid measure) water Nutritional information per serving: 1/2 cup dried cranberries Calories 185 (14% from fat) ¥ carb. 34g ¥ pro. 6g ¥ fat 3g ¥ sat. fat 0g ¥ chol. 0mg ¥ sod. 332mg ¥ calc. 20mg ¥ fiber 3g

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Confetti Pilaf Creamy Parmesan Risotto This mixture of wheat berries and brown and wild with Asparagus rices is finished off with green peas and chopped Use vegetable stock to make this a vegetarian dish. red bell pepper Ð the look is wonderfully full of color, and the pilaf is perfect with grilled chicken or fish. Makes 3 cups (serves six as a side dish, 4 as a first course, 2 as an entrée) Makes 4 cups (eight servings) Cooking spray 1/2 cup (Rice Cooker) wheat berries* (not 4 ounces asparagus, peeled, cracked wheat or bulgur) cut in 1-inch pieces boiling water 1 teaspoon unsalted butter 1 teaspoon unsalted butter 1 teaspoon extra virgin olive oil 1 teaspoon extra virgin olive oil 1/3 cup finely chopped onion or shallot 3 tablespoons finely chopped onion 1/3 cup finely chopped carrot or shallot 1 cup (Rice Cooker) Arborio rice 2 tablespoons finely chopped carrot 1/3 cup dry white wine or vermouth 3/4 cup (Rice Cooker) long grain brown rice 3 cups (standard liquid measure) water, 1/4 cup (Rice Cooker) wild rice chicken or vegetable stock (may mix) 1/2 teaspoon marjoram 4 tablespoons heavy cream 1-1/8 cups (standard liquid measure) 1/4 cup freshly grated Parmesan cheese low-sodium chicken stock 1/4 teaspoon ground white pepper 1-1/8 cups (standard liquid measure) water 1/2 teaspoon kosher salt Lightly coat the steaming tray of the Cuisinartª 3/4 cup frozen baby peas, thawed Rice Cooker with cooking spray. Place asparagus 1/2 cup chopped red bell pepper in steaming tray; reserve. 2 green onions, trimmed Place the butter and olive oil in the Rice Cooking Bowl of the Cuisinartª Rice Cooker. Cover, turn on (include 2-3 inches of green), chopped and wait one minute. Stir in the chopped onions 1/2 teaspoon freshly ground pepper and carrots and cover; cook 1 minute. Add the rice; stir to coat completely. Cover and cook 2 minutes. Place the wheat berries in a heatproof bowl and Stir in the wine; cover. Cook 2 to 3 minutes, until cover with 2 inches of boiling water. Let stand 1 the wine is completely absorbed. Add the water or hour to soften. Drain. stock; stir. Cover and cook for 25 minutes, stirring Insert the Rice Cooker Bowl in the Cuisinartª Rice 2 or 3 times during cooking. Place the asparagus Cooker. Place the butter and olive oil in the Rice filled steaming tray on the Rice Cooking Bowl and Cooker Bowl; cover and turn On. Heat for 1 minute. cover. Cook until the Rice Cooker switches to Add chopped onion and carrot; stir, cover, and cook “Warm”, about 5 minutes longer. When Rice Cooker 2 minutes. Add drained wheat berries, brown rice, switches to “Warm”, stir in the heavy cream, wild rice, and marjoram; stir to coat. Cover; cook 2 Parmesan, and white pepper. Replace the steaming minutes. Add chicken stock, water and salt; stir. tray over the Rice Cooking Bowl and let stand on Cover and cook until liquid is absorbed and Rice “Warm” for 5 to 10 minutes. Stir the steamed Cooker switches to “Warm”, about 45 minutes. asparagus into the risotto. Serve hot. When Rice Cooker switches to “Warm”, add the Nutritional information per serving thawed peas, chopped red pepper and green (based on 6 servings): onions. Cover and let stand 5 minutes. Add ground Calories 110 (37% from fat) ¥ carb 11g ¥ pro. 4g ¥ pepper; toss gently to combine. Transfer to a warm fat 4g ¥ sat. fat 2g ¥ chol. 11mg ¥ sod. 334mg ¥ bowl to serve. Serve hot. calc. 66mg ¥ fiber 1g *Wheat berries can be found in many well-stocked grocery stores, specialty food stores or health food stores. Wheat berries are whole unprocessed ker- nels of wheat. They can be cooked in cereals, pilafs and breads and add a nutty flavor. Wheat berries should be soaked prior to using to soften. Nutritional information per serving: Calories 108 (16% from fat) ¥ carb. 19g ¥ pro. 3g ¥ fat 2g ¥ sat. fat 0g ¥ chol. 1mg ¥ sod. 197mg ¥ calc. 13mg ¥ fiber

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ENTRÉES Saffron Risotto with Snow Peas Sun-Dried Tomato Makes two entrée servings or 4 side dish servings Pearl Couscous (2 cups total) 2-1/4 cups (standard liquid measure) water Makes 2 cups (four servings) 1/4 teaspoon saffron threads 1 teaspoon extra virgin olive oil 1/2 tablespoon unsalted butter 3 tablespoons finely chopped onion 1/2 tablespoon extra virgin olive oil or shallot 2 tablespoons minced carrot 1 cup (Rice Cooker) pearl couscous 2 tablespoons minced celery (also known as Israeli couscous)* 2 tablespoons minced shallot 3/4 cup (standard liquid measure) low-sodium 3/4 cup (Rice Cooker) Arborio rice chicken stock 3 tablespoons dry white vermouth or other 3/4 cup (standard liquid measure) water dry white wine (not Chardonnay) 1/4 teaspoon kosher salt 1/2 teaspoon kosher salt 1/4 cup chopped sun-dried tomatoes 3/4 cup shredded snow peas (not oil packed) 1/2 teaspoon basil Heat the water until simmering (may be done on stovetop or in microwave). Stir in saffron threads; 1 tablespoon chopped toasted pine nuts reserve.

ª Insert Rice Cooking Bowl in Cuisinartª Rice Cooker. Insert the Rice Cooking Bowl in the Cuisinart Rice Add oil, cover and turn on; heat 1-1/2 minutes. Stir Cooker. Place the olive oil and butter in the Rice in chopped onion. Cover and cook 2 minutes. Add Cooking Bowl, cover and turn Rice Cooker on. couscous to Rice Cooking Bowl. Stir, using rice Heat olive oil and butter for 1 minute. Add the paddle, for 1-2 minutes. Add chicken stock, water minced carrot, celery and shallots. Cover and cook and salt; stir. Add sun-dried tomatoes and basil. 2 minutes. Stir in Arborio rice; cover and cook 2 Cover and cook until liquid is absorbed, about minutes. Stir in wine; cover and cook 3 minutes. 15 minutes. Rice Cooker will switch to “Warm”. Stir in saffron infused water and salt. Cover and Let stand 5 minutes or hold on “Warm” until ready cook until the Rice Cooker switches to “Warm”, to serve. Transfer to a warm bowl and sprinkle with about 28 to 29 minutes. Lift lid, stir with rice paddle chopped toasted pine nuts to serve. and recover two or three times while cooking. Add *Pearl or Israeli couscous can be found in well- snow peas to the Rice Cooker on top of the risotto; stocked grocery stores or in specialty food stores. cover and let stand 5 minutes. Stir snow peas into Nutritional information per serving: risotto and transfer to a warm serving bowl. Calories 83 (26% from fat) ¥ carb 13g ¥ pro. 3g ¥ fat Serve immediately. 3g ¥ sat. fat 0g ¥ chol. 0mg ¥ sod. 228mg ¥ Nutritional information: calc. 12mg ¥ fiber 1g Calories 89 (32% from fat) ¥ carb. 12g ¥ pro 2g ¥ fat 3g ¥ sat. fat 1g ¥ chol. 4mg ¥ sod. 190mg ¥ calc. 21mg ¥ fiber 1g

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Creamy Fontina Risotto Red Beans & Rice with Mushrooms This version of the traditional long cooking New Orleans dish can be made in less than 30 minutes This creamy risotto makes a marvelous side dish or in the Cuisinartª Rice Cooker. can be served as a first course. Makes 4 cups Makes 3 cups (serves 6 as a side dish, 4 as a first course) 4 ounces smoked chicken or turkey 2-1/2 teaspoons unsalted butter, divided andouille sausage* 2-1/2 teaspoons extra virgin olive oil, divided Cooking spray 1/3 cup finely chopped onion or shallot 1 can (15 ounce) red beans, rinsed 1 cup (Rice Cooker) Arborio rice and drained 6 tablespoons dry white vermouth or other 1 teaspoon good quality olive oil dry white wine (not Chardonnay) 3 tablespoons finely chopped onions 3 cups (standard liquid measure) 2 tablespoons finely chopped celery low-sodium chicken broth 3 tablespoons finely chopped green 6 ounces shiitake mushrooms, tough stems bell pepper removed, thinly sliced 1 clove garlic, finely chopped 1/4 teaspoon thyme 1 cup (Rice Cooker) long grain rice 3 ounces shredded Fontina cheese 1/2 teaspoon thyme 1/2 teaspoon freshly ground pepper 1 bay leaf Chopped fresh thyme and Italian parsley 1-1/2 cups (standard liquid measure) as garnish, optional chicken stock 3 tablespoons chopped Italian parsley Place 1-1/2 teaspoons each of the butter and olive Tabasco¨ or other hot sauce oil in the Rice Cooking Bowl of the Cuisinartª Rice Cooker. Cover, turn on, and wait one minute. Stir in Divide the sausage in half. Finely chop half the the chopped onion and cover; cook 1 minute. Add sausage; cut the remaining sausage into 1/2-inch the rice; stir to coat completely. Cover and cook 2 pieces. Lightly coat the interior of the steaming tray minutes. Stir in the wine; cover. Cook 2 to 3 min- with cooking spray. Place the red beans and sliced utes until the wine is completely absorbed. Add the sausage into the steaming tray; reserve. chicken stock; stir. Insert the Rice Cooking Bowl into the Cuisinartª Cover and cook until Rice Cooker switches to Rice Cooker. Place the olive oil in the Rice Cooker “Warm”, about 28 to 30 minutes, stirring 2 or 3 Bowl, cover, and turn on for 1 minute. Add the times during cooking. onions, celery, bell pepper, and garlic; stir to coat While the risotto is cooking, heat the remaining tea- with oil. Cover and cook 3 to 4 minutes. Stir in the spoon of the butter with the remaining teaspoon of rice and thyme. Stir until rice is opaque, 3 to 4 min- the oil in a 10-inch nonstick skillet over medium utes. Tuck in the bay leaf and add the chicken high heat. When bubbling, add the mushrooms, stir stock. Place the filled steaming tray on the Rice to coat, and cook, stirring now and then until the Cooking Bowl; cover. Turn the Rice Cooker on and mushrooms are golden and slightly crispy. cook until it switches to “Warm”, about 18 minutes. Let stand at “Warm” for 5 minutes. Transfer beans When Rice Cooker switches to “Warm”, stir in the and sausage to a medium bowl; add cooked rice shredded Fontina, cooked shiitakes and ground mixture to the same bowl. Remove and discard bay pepper. Serve risotto hot. May be garnished with leaf. Gently toss rice mixture with beans and chopped fresh thyme and parsley, if desired. sausage. Add parsley and toss to combine. Transfer Nutritional information per serving (1/2 cup): to a warmed bowl to serve. Serve with hot sauce if Calories 207 (34% from fat) ¥ carb. 26g ¥ pro. 6g ¥ desired. fat 8g ¥ sat. fat 4g ¥ chol. 21mg ¥ sod. 117mg ¥ *Smoked chicken or turkey andouille sausage has calc. 86mg ¥ fiber 1g much less fat than traditional pork andouille. It can be found in many well-stocked grocery stores. Smoked turkey kielbasa can be substituted. Nutritional information per serving: Calories 265 (14% from fat) ¥ carb. 43g ¥ pro.13g ¥ fat 4g ¥ sat. fat 1g ¥ chol. 18mg ¥ sod. 453mg ¥ calc. 43mg ¥ fiber 5g

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vegetables to a medium bowl, along with the “Not” Fried Rice steamed chicken and shrimp and mung bean A quick and healthy version of that carry-out sprouts. Drizzle the soy mixture over the rice and favorite. stir to combine. Serve immediately. Makes 4 cups Nutritional information per serving: Calories 286 (12% from fat) ¥ carb. 42 g ¥ pro. 20g ¥ 1/2 teaspoon sesame oil fat 4g ¥ sat.fat 1g ¥ chol. 75mg ¥ sod. 566mg ¥ 3 ounces chicken tender, calc. 41mg ¥ fiber 2g cut into 1/4-inch pieces 8 medium shrimp, peeled, deveined, Mexican Rice & Shrimp cut in half lengthwise 1 tablespoon soy sauce Makes 3 entrée servings (can use low-sodium) 1 teaspoon extra virgin olive oil 1 teaspoon rice vinegar 2 tablespoons red onion 1/4 teaspoon sugar 1 clove garlic, chopped 1/4 teaspoon freshly ground black pepper 3/4 teaspoon oregano 1 teaspoon vegetable oil 1/4 teaspoon ground coriander 1/4 ounce Canadian bacon or ham, 1/4 teaspoon ground cumin cut into 1/4-inch pieces 1/4 teaspoon kosher salt 2 tablespoons finely chopped onion 1/4 teaspoon turmeric 2 tablespoons finely chopped carrot 1 cup (Rice Cooker) long grain white rice 1 tablespoon chopped mushroom 1-1/2 cups (standard liquid measure) water 1/2 clove garlic, finely chopped 12 ounces shrimp, peeled, deveined, 1-1/4 cups (Rice Cooker) Basmati rice halved lengthwise 1-3/4 cups (standard liquid measure) 1 can (15 oz.) diced tomatoes, drained Ð low-sodium chicken stock discard liquid 1/3 cup frozen peas, thawed 2/3 cup frozen thawed peas 1/4 cup julienned red bell pepper 2 green onions, chopped (1 x 1/8” pieces) 1 jalapeño pepper, stemmed, seeded, 2 green onions, trimmed and chopped and chopped (include 2-3 inches of green) 1/2 cup mung bean sprouts Place Rice Cooking Bowl in Cuisinartª Rice Cooker. Add olive oil. Cover and turn on; let heat for 1 Lightly coat the steaming tray with cooking spray. minute. Add red onion, garlic, oregano, coriander, Place the chicken in a small dish and drizzle with cumin, salt, and turmeric to Rice Cooker Bowl; stir, half the sesame oil; stir to coat. Place in the using wooden spoon, to coat with oil. Cover and steamer tray to one side in a single layer. Repeat cook for 1 minute. Add rice, stir and cook for 2 min- with the shrimp. Reserve. utes. Add water; stir. Add drained diced tomatoes on top of rice Ð do not stir in. Cover and turn on. In a small bowl, combine the soy sauce, rice vinegar, sugar, and pepper. Stir until sugar Lightly coat the interior of the steaming tray with dissolves; reserve. cooking spray. Place shrimp in steaming tray. After 25 minutes, place steaming tray on Rice Cooking ª Insert the Rice Cooking Bowl into the Cuisinart Bowl; cover. Cook until Rice Cooker switches to Rice Cooker. Add the oil; cover and turn on for 1 “Warm”. Place the peas, green onions and jalapeño minute. Add the Canadian bacon, chopped onions, pepper on top of the rice. Cover and let stand on carrot, mushroom, and garlic. Stir to coat with oil. “Warm” for 5 minutes. Cover and cook 4 to 5 minutes. Add the rice; stir to coat. Add the stock, cover and cook. After rice has To serve, fluff with rice paddle and stir in vegeta- cooked for 10 minutes, place the steaming tray over bles. Transfer to top with steamed shrimp. Garnish the Rice Cooking Bowl and cover. Continue to cook with sliced avocado and serve with a wedge of until Rice Cooker switches to “Warm”. Using protec- lemon or lime. tive potholders, lift off steaming tray. Add the peas, Nutritional information per serving: red pepper and green onions to the Rice Cooking Calories 350 (9% from fat) ¥ carb 49g ¥ pro 29g ¥ Bowl on top of the rice Ð do not stir. Replace the fat 3g ¥ sat.fat 1g ¥ chol. 221mg ¥ sod. 485mg ¥ steaming tray on top of the Rice Cooking Bowl and calc. 108mg ¥ fiber 4g cover. Let stand 5 minutes. Transfer the rice and 14 CRC-400 IB-4932 rev 1/14/04 7:46 PM Page 17

Couscous with Risi e Bisi with Shrimp Shrimp & Scallops The traditional Venetian comfort food, Rice & Peas, is taken a step further and garnished with steamed Easy enough to be a weeknight entrée. shrimp to make it a complete meal. Makes 2 entrée servings Makes 2 entrée servings 6 ounces shrimp, peeled, deveined, 8 ounces shrimp, peeled, deveined, cut in half lengthwise halved lengthwise 6 ounces bay scallops 2 teaspoons extra virgin olive oil, divided 2 teaspoons extra virgin olive oil, divided 1 teaspoon unsalted butter cooking spray 1/3 cup finely chopped onion 1 shallot, peeled, minced 1/3 cup finely chopped celery 1 clove garlic, minced 3 tablespoons dry white wine or vermouth 1 teaspoon thyme 1 cup (Rice Cooker) Arborio rice 1 cup (Rice Cooker) pearl couscous (also 3 cups (standard liquid measure) chicken or known as Israeli couscous)* vegetable stock (may use half water) 3/4 cup (standard liquid measure) chicken or 1-1/4 cups fresh or frozen thawed peas vegetable stock 1/4 cup freshly grated Parmesan cheese 3/4 cup (standard liquid measure) water 1/4 teaspoon kosher salt Place shrimp in a small bowl and drizzle with 1 tea- 1/4 cup chopped green pepper spoon of the olive oil. Toss to coat. Lightly coat the 1/4 cup chopped red bell pepper steaming tray with cooking spray. Arrange shrimp in steaming tray; reserve. 2 tablespoons chopped fresh parsley Place remaining olive oil and butter in the Rice 1 teaspoon finely chopped lemon zest Cooking Bowl of the Cuisinartª Rice Cooker. Cover, lemon wedges turn on, and wait one minute. Stir in the chopped onion and celery and cover; cook 1 minute. Add the Place shrimp and scallops in a small bowl. Add rice; stir to coat completely. Cover and cook 2 min- 1 teaspoon of the olive oil and toss to coat. Lightly utes. Stir in the wine; cover. Cook 2 to 3 minutes coat the interior of the steaming tray with cooking until the wine is completely absorbed. Add the spray. Place the shrimp and scallops in the stock; stir. Cover and cook for 22 minutes, stirring steaming tray; reserve. 2 or 3 times during cooking. After 22 minutes, place Insert Rice Cooking Bowl in Cuisinartª Rice Cooker. steaming tray over Rice Cooking Bowl and cover. Add 1 teaspoon of the oil, cover, and turn on; heat Continue to cook until Rice Cooker switches to 1-1/2 minutes. Stir in shallot, garlic and thyme. “Warm”, about 8 to 10 minutes longer. Add peas to Cover and cook 1 minute. Add couscous to Rice Rice Cooking Bowl. Cover and let stand on “Warm” Cooking Bowl. Stir for 1 to 2 minutes. Add stock, for 5 to 10 minutes. water and salt; stir. Cover and cook for 7 minutes. Just before serving, stir peas and steamed shrimp Place steaming tray over Rice Cooker Bowl and along with half the Parmesan into the cooked rice. continue to cook until Rice Cooker switches to Serve in warm bowls and top with remaining “Warm”. Stir green and red peppers, parsley and Parmesan. lemon zest into couscous. Cover and let stand on Nutritional information per serving: “Warm” for 5 minutes. To serve, stir steamed shrimp Calories 440 (23% from fat) ¥ carb. 40g ¥ pro. 20g ¥ and bay scallops into hot couscous. Garnish with fat 11g ¥ sat. fat 4g ¥ chol. 237mg ¥ sod. 1175mg ¥ lemon wedges. calc. 198mg ¥ fiber 5g *Pearl or Israeli couscous can be found in well- stocked grocery stores, or in specialty food stores. Nutritional information per serving: Calories 318 (19% from fat) ¥ carb. 26g ¥ pro. 37g ¥ fat 7g ¥ sat. fat 1g ¥ chol. 194mg ¥ sod. 691mg ¥ calc. 85mg ¥ fiber 2g

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Lemony Brown Basmati Teriyaki Steamed Chicken Rice & Chicken with Cranberry Wild Rice Turn this into a vegetarian entrée by substituting You may substitute turkey cutlet or tenderloin for canned chickpeas (rinsed and drained) for the chicken. the chicken. Makes 2 entrée servings Makes 2 entrée servings 1 tablespoon light soy sauce 8 ounces boneless, skinless chicken 1 tablespoon honey breast* 2 teaspoons dry sherry 1 teaspoon extra virgin olive oil 1/2 clove garlic, peeled, finely minced cooking spray 1/2 teaspoon powdered ginger 1-1/2 teaspoons basil, divided 1/2 tablespoon vegetable oil 3/4 teaspoon kosher salt, divided 1 tablespoon finely minced green onion 1 teaspoon unsalted butter 8 ounces boneless, skinless chicken breast 1 tablespoon finely chopped onion cooking spray 1 clove garlic, minced 3/4 cup (Rice Cooker) wild rice 3/4 cup (Rice Cooker) brown basmati rice, 1-1/2 cups (standard liquid measure) rinsed and drained chicken stock 2 teaspoons finely chopped lemon zest, 6 tablespoons water divided 1/2 teaspoon kosher salt 1/4 teaspoon kosher salt 1/2 cup dried cranberries 1-3/4 cups (standard liquid measure) water (or 3 green onions, very thinly sliced half water, half chicken stock) 1 tablespoon minced jalapeño pepper 2/3 cup halved grape tomatoes lemon wedges Place the soy, honey, sherry, garlic, ginger, oil, and green onion in a small bowl. Whisk to blend. Cut Cut chicken into “finger” sized strips, about 1/2 inch the chicken into “finger” sized pieces, about 1/2- thick and 3 inches long. Toss with olive oil and half inch thick and 3 inches long. Stir the chicken into the basil. Lightly coat the steaming tray with the teriyaki marinade and let stand for 15 minutes. cooking spray. Arrange the chicken in the steaming Lightly coat both the steaming tray and Rice tray in a single layer; reserve. Cooking Bowl with cooking spray. Place the Rice ª Place Rice Cooking Bowl in Cuisinartª Rice Cooker; Cooking Bowl in the Cuisinart Rice Cooker. Place add butter. Cover and turn on; let heat for 30 Ð 40 the rice in the rice bowl. Add the stock, water and seconds. Stir in shallot, and garlic; cover and cook salt; stir. Cover and turn on. Cook for 50 minutes. 30 seconds. Add rinsed and drained rice, 1 tea- Drain the chicken and place in prepared steamer spoon lemon zest, salt, and remaining basil. Stir to tray; discard marinade. After rice has cooked for 50 coat. Add water. Cover and cook for 28 minutes. minutes, place the steaming tray over the Rice Place steaming tray above rice, and cover. Cooking Bowl and cover. Cook for an additional Continue to cook until Rice Cooker switches 12-15 minutes, until the Rice Cooker switches to to “Warm” setting, about 10-12 minutes. Place “Warm”. When Rice Cooker switches to “Warm”, tomatoes on top of rice and let stand on “Warm” place the dried cranberries, green onions and for 10 minutes. To serve, stir tomatoes and steamed minced jalapeño peppers on top of the rice. Cover chicken into rice. Arrange on warmed plates, and let stand on "Warm" for 10 minutes. sprinkle with remaining lemon zest and serve with To serve, stir rice to blend in cranberries, green a wedge of lemon. onions and jalapeño. Transfer to warmed plates and *You may use sea scallops in place of the chicken. top with steamed teriyaki chicken fingers. Remove the tough muscle from the side of each Nutritional information per serving: scallop and toss scallops in olive oil. Shorten their Calories 546 (13% from fat) ¥ carb 74g ¥ pro. 44g ¥ cooking time slightly Ð do not add the scallops to fat 8g ¥ sat. fat 2g ¥ chol. 87mg ¥ sod. 786mg ¥ the steamer until rice has cooked for 32 minutes. calc. 36mg ¥ fiber 6g Nutritional information per serving: Calories 485 (19% from fat) ¥ carb. 58g ¥ pro. 39g ¥ fat 10g ¥ sat. fat 3g ¥ chol. 92mg ¥ sod. 589mg ¥ calc. 54mg ¥ fiber 4g

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Jambalaya with Cinnamon Raisin Oatmeal Sausage & Shrimp No fuss, no stir, no boiling over, no burnt pan! Hot oatmeal has never been so easy to serve as it is Makes 4 cups when cooked in your Cuisinart¨ Rice Cooker. 4 ounces smoked chicken or turkey Makes 4 servings (about 3/4 cup each) andouille sausage* 2 cups (Rice Cooker) rolled oats 8 ounces shrimp, peeled, deveined, cut in (not quick cooking) half lengthwise 3 cups (standard liquid measure) water Cooking spray 1 teaspoon good quality olive oil 1 teaspoon ground cinnamon 1/2 cup finely chopped onions 1/4 teaspoon salt 1/4 cup finely chopped celery 3 tablespoons raisins 3 tablespoons chopped green bell pepper Insert Rice Cooker Bowl In Cuisinartª Rice Cooker. (1/4-inch chop) Place oatmeal, water, cinnamon and salt in Rice 3 tablespoons chopped red bell pepper Cooker Bowl; stir. Sprinkle raisins over top. Cover (1/4-inch chop) and turn on; cooking time will be about 12-18 min- 1 clove garlic, finely chopped utes. When unit switches to “Warm”, Cinnamon Raisin Oatmeal is ready to serve, or it may be kept 1-1/2 cups (Rice Cooker) long grain rice on “Warm”. Stir before serving. Serve hot as is, or 1 teaspoon thyme sprinkle with a sweetener such as brown sugar, 1/2 teaspoon chili powder honey or maple syrup. A dollop of yogurt (plain or 1-3/4 cups (standard liquid measure) chicken vanilla) or milk to taste may be added. stock Note: Other dried fruits may be substituted for the 3/4 cup tomato sauce raisins. Try dried cherries, cranberries or blueber- 1 bay leaf ries, slivered dried apricots or plums or chopped dried apples. 3 tablespoons chopped Italian parsley Tabasco¨ or other hot sauce You may make this oatmeal using Irish Oats. Combine 1 Rice Cooker cup of Irish Oats with 3 Cut sausage into 1/2-inch slices. Lightly coat the (standard liquid measure) cups water in a bowl; interior of the steamer tray with cooking spray. cover, refrigerate and soak overnight. Transfer the Place the sausage and shrimp into the steaming soaked oatmeal and liquid to the Rice Cooker Bowl. tray; reserve. Stir in cinnamon, salt and raisins. Turn on. When unit switches to “Warm”, the Irish Oatmeal is done. ª Insert the Rice Cooking Bowl into the Cuisinart Stir before serving. Rice Cooker. Place the olive oil in the Rice Cooker Bowl, cover, and turn on for 1 minute. Add the Nutritional information per serving: onions, celery, green and red peppers, and garlic; Calories 154 (12% from fat) ¥ carb. 32 mg ¥ pro 5g ¥ stir to coat with oil. Cover and cook 3 to 4 minutes. fat 2g ¥ sat. fat 0g ¥ chol. 0mg ¥ sod. 154 mg ¥ Stir in the rice, thyme, and chili powder. Stir until calc. 32 mg ¥ fiber 4g rice is opaque, 2 to 3 minutes. Add the chicken stock and tomato sauce; tuck in the bay leaf. Cover and cook for 10 minutes. Place the filled steaming tray on the Rice Cooking Bowl; cover. Continue to cook until Rice Cooker switches to “Warm”, 8 to 10 minutes longer. Let stand at “Warm” for 5 minutes. Remove and discard bay leaf. Gently toss rice mixture with steamed shrimp and sausage. Add half the parsley and toss to combine. Transfer to a warmed bowl to serve. Sprinkle with remaining chopped parsley. Serve with hot sauce if desired. *Smoked chicken or turkey andouille sausage has much less fat than traditional pork andouille. It can be found in many well-stocked grocery stores. Smoked turkey kielbasa can be substituted. Nutritional information per serving: Calories 299 (8% from fat) ¥ carb. 50g ¥ pro. 19g ¥ fat 3g ¥ sat. fat 0g ¥ chol. 113mg ¥ sod. 644mg ¥ calc. 59g ¥ fiber 2g 17 CRC-400 IB-4932 rev 1/14/04 7:46 PM Page 20

WARRANTY nary household use. These warranties exclude all incidental or consequential damages. Some states do not allow the exclusion or limitation of incidental or conse- Three-Year Limited quential damages, so the foregoing limitation may not Warranty apply to you. This warranty supersedes all previous warranties on Cuisinartª Rice Cooker. This warranty is available to con- California Residents Only sumers only. You are a consumer if you own a Cuisinartª California law provides that for In-Warranty Service, Rice Cooker that was purchased at retail for personal, California residents have the option of returning a non- family, or household use. Except as otherwise required conforming product (A) to the store where it was pur- under applicable state law, this warranty is not available chased or (B) to another retail store which sells Cuisinart to retailers or other commercial purchasers or owners. products of the same type. The retail store shall then, We warrant that your Cuisinartª Rice Cooker will be free according to its preferences, either repair the product, of defects in material or workmanship under normal home refer the consumer to an independent repair facility, use for three years from the date of original purchase. replace the product, or refund the purchase price less the We suggest that you complete and return the enclosed amount directly attributable to the consumer’s prior usage product registration card promptly to facilitate verification of the product. If either of the above two options does not of the date of original purchase. However, return of this result in the appropriate relief to the consumer, the con- product registration card does not eliminate the need for sumer may then take the product to an independent the consumer to maintain the original proof of purchase in repair facility if service or repair can be economically order to obtain the warranty benefits. In the event that accomplished.* Cuisinart and not the consumer will be you do not have proof of purchase date, the purchase responsible for the reasonable cost of such service, date for purposes of this warranty will be the date of man- repair, replacement, or refund of nonconforming products ufacture. under warranty. If your Rice Cooker should prove to be defective within California residents may also, according to their prefer- the warranty period, we will repair it (or, if we think it nec- ence, return nonconforming products directly to Cuisinart essary, replace it) without charge to you. To obtain war- for repair or, if necessary, replacement by calling our ranty service, please call our Consumer Service Center Consumer Service Center toll-free at 1-800-726-0190. toll-free at 1-800-726-0190, or write to: Cuisinart will be responsible for the cost of the repair, Cuisinart replacement, and shipping and handling of such noncon- 150 Milford Road forming products under warranty. East Windsor, NJ 08520 To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and handling of the Before Returning Your product. Please also be sure to include a return address, Cuisinart Product daytime phone number, description of the product defect, If you are experiencing problems with your Cuisinart product serial number (stamped on bottom of product product, we suggest that you call our Consumer Service base), and any other information pertinent to the prod- Center at 1-800-726-0190 before returning the product for uct’s return. servicing. Often, our Consumer Service Representatives Please pay by check or money order. (California resi- can help solve the problem without having the product dents need only supply proof of purchase and should call serviced. If servicing is needed, a Representative can 1-800-720-0190 for shipping instructions). confirm whether the product is under warranty and direct NOTE: For added protection and secure handling of you to the nearest service location. any Cuisinartª product that is being returned, we rec- * Important: If the nonconforming product ommend you use a traceable, insured delivery ser- is to be serviced by someone other than Cuisinart’s vice. Cuisinart cannot be held responsible for in-tran- Authorized Service Center, please remind the servicer to sit damage or for packages that are not delivered to call our Consumer Service Center at 1-800-726-0190 to us. Lost and/or damaged products are not covered ensure that the problem is properly diagnosed, the under warranty. product is serviced with the correct parts, and to ensure that the product is still under warranty. Your Cuisinartª Rice Cooker has been manufactured to strict specifications and has been designed for use with the Cuisinartª Rice Cooker accessories and replacement parts. These warranties expressly exclude any defects or damages caused by accessories, replacement parts, or repair service other than those that have been authorized by Cuisinart. These warranties do not cover any damage caused by accident, misuse, shipment, or other than ordi-

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INSTRUCTION AND RECIPE BOOKLET

© 2004 Cuisinart Cuisinart¨ is a registered trademark of Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China 03CU13562 Rice Cooker CRC-400 U IB-4932AIB-4932 For your safety and continued enjoyment of this product, always read the instruction book carefully before using.